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Vietnamese food is crazy delicious. If you told me I had to only eat Vietnamese food from no on, I would not be mad. And I don’t need any convincing to go to Pho Vy for dinner (#33 is my favourite bun – just thinking about their garlic pork patty makes me drool). This noodle salad is what I make at home when I’m craving a bun. This is in no way an authentic recipe but it sure does hit the spot.
Light and fresh and oh-so customizable.
I absolutely love any form of noodle salad. Hello Spicy Peanut Soba Noodle Salad. There’s just something about them that are so fresh and light, especially if they include a rice noodle. That’s what makes the Vietnamese bun (vermicelli noodle bowl) a perfect meal. I love this dish with lettuce, carrot, cucumber and mint. These are classic vegetables typically used to prepare this dish but if you want to mix and match different veggies, I imagine it would be delicious with just about anything. Store-bought spring rolls make this a super easy quick dish but it would also be good with dumplings, or grilled chicken or shrimp. Honestly anything that nuoc cham touches becomes delicious. you cannot go wrong.
Nuoc cham is a flavourful, savoury sauce served with several Vietnamese dishes. It consists of fish sauce, lime juice, vinegar and sugar. I am forever tweaking this recipe to try to get it as good as a Vietnamese restaurant but alas, I haven’t gotten there yet. This recipe is the closest I’ve gotten to that perfect balance of salty, sweet, tangy you find in a great Vietnamese restaurant. It’s still so delicious and addicting. You’re going to love it.
Check out the recipe video below for a tutorial on how to make this noodle salad extravaganza:
Vermicelli Noodle Salad with Spring Rolls
Ingredients
Nuoc Cham Sauce
- 3 tbsp fish sauce
- 1 tbsp white vinegar
- 1 tbsp fresh lime juice
- 2 tbsp sugar
- 1 tbsp sriracha or to taste (optional)
- 1 garlic clove grated
- ½ cup warm water
Noodle Salad
- 4-6 store-bought spring rolls depending on hunger levels
- 100 g (2 portions) thin vermicelli
- 1 cup sliced lettuce
- ½ cup julienned carrot
- ½ cup julienned cucumber
- ¼ cup packed mint leaves minced
- ½ cup peanuts chopped
Instructions
- To make the nuoc cham, combine all the sauce ingredients in a jar or bowl and shake or whisk to combine thoroughly. Set aside while you make the noodle salad.
- Cook both the spring rolls and the vermicelli according to their package directions.
- Chop the lettuce, carrot, cucumber, mint and peanuts.
- When the noodles and spring rolls are ready, grab two large bowls.
- Divide the noodles, lettuce, carrots and cucumber between the two bowls.
- Slice the spring rolls into bite sized pieces and divide between the two bowls.
- Top with the mint and peanuts.
- Divide the sauce between the two bowls and nom.
